Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

Peel and coarsely chop the ginger, garlic and shallots.Stem, core, seed and coarsely chop the hot peppers.Place all ingredients in a food processor and process to a paste.Set aside.

To prepare the tempering:

Mince the garlic and hot peppers.Slice the shallots.Heat the butter in a small frying pan.Add the shallots and garlic and cook until the shallots start to soften.Add the hot peppers and continue cooking until shallots are very soft and just starting to brown.Remove from heat and set aside.

To bring it all together:

Heat the coconut oil in a large frying pan.Add the mustard seeds and cover pan until they have finished popping.Add the masala paste and cook, uncovered, until the oil rises to the surface (about 5 minutes).Add the water and tomatoes and bring to a boil.Add the fish and simmer until the fish is just cooked through (3 to 5 minutes).Add the tempering mixture and simmer for a further minute.

This simple curry works great as a vegetarian main dish with rice or flatbreads. It's also a great potato option to accompany a meat dish.

Ingredients:

2 tablespoons raw sesame oil

1 garlic

1 pound potatoes

3 or 4 shallots

1 or 2 tomatoes

2 hot peppers (chilies or jalapeños)

1/2 teaspoon turmeric

1/2 teaspoon mustard seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 cup water

Directions:

Peel the potatoes and cut into half inch cubes.Mince the garlic, shallots and hot peppers.Dice the tomatoes.

Heat the oil in a large pot with a tight fitting lid.Add the garlic and stirfry for 1 minute.Add the potatoes and shallots and stirfry until the shallots are soft.Add the remaining ingredients, stir to blend well, and bring to a vigorous boil.Reduce heat, cover and simmer until potatoes are just tender, about 20 minutes.

This simple dal doesn't require a lot of prep work, but you will need to start well in advance to give the beans time to soak and the dish time to simmer.

Ingredients:

1 cup chana dal (chickpeas)

4 cups water

1 teaspoon ground cumin

4 hot peppers (chilies or jalapeños)

3 tablespoons vegetable oil

1 teaspoon mustard seeds

1/2 teaspoon turmeric

1 teaspoon cayenne

Directions:

Soak the chickpeas overnight in water.

Mince the hot peppers.Drain chickpeas and place in the bowl of a food processor with about a quarter cup water.Process to a coarse paste.Add the cumin and hot peppers and process to blend in.

Heat the oil in a deep, heavy-bottomed pot.Add the mustard seeds and cover the pan until the seeds stop popping.Add the remaining spices and dal mixture.Stirfry for a few minutes to ensure the flavoured oil is well blended throughout.

Add the remaining water and stir until the mixture comes to a boil.Reduce heat and simmer for about 45 minutes until the dal is cooked through and flavours are well blended. Simmer covered for thin, soupy dal, or uncovered for a thicker dal.

A hearty vegetable dish. Best served as a vegetable side with a main course, but you won't need a lot of rice or potatoes with this one.

Ingredients:

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

1 large yellow onion

4 cups grated pumpkin or buttercup squash

1 teaspoon ground coriander

1 teaspoon sugar

1 cup grated coconut

1/4 cup water

1 teaspoon dried chili pepper flakes

Directions:

Dice the onion.Heat oil in a large frying pan.Add the cumin seeds and cook until just fragrant.Add the onion and stirfry until it is soft and just beginning to brown.Add the pumpkin and continue to stirfry for a further 2 to 3 minutes.Stir in the coriander and sugar and continue cooking until the pumpkin is very soft.Add the coconut and cook for a couple of minutes, stirring to mix all ingredients together well.Add the water and chili flakes and continue to cook for a further 2 or 3 minutes until all flavors are well blended.Serve hot.

Heat just over half an inch of oil in a heavy-bottomed frying pan.Slice bananas into rounds approximately 1/2 inch thick.Dip banana rounds into the batter, then transfer immediately into the hot oil.Flip banana pieces over to ensure even browning on all sides. The batter will only take a few seconds to cook.

Remove bananas from oil with a slotted spoon and place on a paper-towel-lined plate to blot excess fat.

Serve hot with a generous grinding of black pepper or a scoop of lemon ice cream.

* Or to taste. I first made these with a full cup of sugar, working from a recipe which called for even more, but found the custards far too sweet.

Directions:

Preheat oven to 325°F.Beat the eggs until foamy.Beat in the sugar, then the coconut milk and spices.Divide mixture evenly between 6 custard cups.Place cups in a large, deep, baking dish such as a lasagna pan.Pour boiling water into the baking dish, filling to 1/2 the height of the cups.

Bake at 325°F for 35-40 minutes (until custard is set).Remove from heat and allow to sit for a few minutes before serving so custard firms up.Serve warm, at room temperature or chilled.

Preheat oven to 425°F.Place barley in a pot of cold water to soak for 20 minutes.Slice leek (whites and solid, light green section) into thin discs.Remove hard core and stems from anise, reserving some of the delicate fronds.Thinly slice red pepper.

Cut three sheets of parchment paper, approximately 15 x 10 inches in size.Fold sheets in half to create 7 1/2 x 10 inch rectangles, firmly crease the fold, then open sheets out again.

Drain the barley and divide it into three portions, spreading each portion out over one half of each sheet of parchment paper, leaving a good inch of paper bare around the edges.Spread half of the vegetables over top of the barley.Top each bed of vegetables with a haddock fillet.Spread the remaining vegetables on top of the fish.Sprinkle each portion with freshly ground pepper and the reserved fennel fronds.Drizzle olive oil and sherry over each portion.

Fold the bare sides of parchment paper over the top and roll the edges of the paper up together on all sides to create tightly sealed packages.Place packages in a large baking pan or on top of a baking sheet and cook at 425°F for 15 to 20 minutes.

Serve portions in their parchment paper bags, garnished with a wedge of lemon.

Spread chicken in a single layer across the bottom of a large baking dish.Mix the mayonnaise and mustard together in a large bowl.Add the broccoli, onions and 2/3 of the cheese, and mix in well.Spread mixture over the top of the chicken.Sprinkle nuts and remaining cheese on top.Bake at 400°F for 20 to 25 minutes.

Preheat oven to 425°F.Dice onions and fry until they're soft.Wash and slice mushrooms. Add them to the pan with the onions and cook until most of the liquid has evaporated and the mushrooms are browned.

Beat eggs in a large bowl.Defrost spinach and allow to sit in a colander for a few minutes to drain excess water.Grate cheddar and crumble feta.

Add spinach, cheeses, and cooked mushrooms and onion to the eggs and mix all ingredients together.Pour mixture into pie shell.Place pie plate onto a larger baking sheet to catch any liquids which may spill off the top of the pie during cooking.Bake at 425°F for 30 to 40 minutes or until crust is lightly browned and filling is set.Remove pie from oven and allow to sit a few minutes before serving.

Cream butter and sugar together until mixture is light and fluffy.Beat in egg.Sift baking soda and salt into flour.Fold oats and flour mixture into butter/sugar/egg mixture until well blended.Stir in raisins.Drop spoonfuls of batter onto a greased (or non-stick) cookie sheet, allowing space between each spoonful for batter to spread as it cooks.Bake for 10-12 minutes at 375°F.

These cookies are delicious hot out of the oven.If you have any leftovers, allow them to cool at room temperature on cookie sheets or wire racks. Then store at room temperature in airtight tins.

* If you do not have atta flour, substitute another finely-ground, whole-grain, hard wheat flour.

Directions:

Mix together salt and 1 cup flour.Add water and mix with a spoon until dough will gather into one ball.If dough is too sticky to knead, add a little extra flour and blend it in until you have achieved a workable consistency.Turn dough out onto a lightly floured surface and knead for 10 minutes.Cover the dough and allow it to rest for 30 minutes or overnight.

Divide dough into four pieces and roll each piece out into a disk 7 to 8 inches in diameter.Cook chapatis in a single layer in a greased frying pan, flipping them after about 15 seconds then cooking the second side for approximately a minute and flipping back to the first side to cook it for a further minute.Serve chapatis hot off the griddle or cooled to room temperature. These are great for dipping in curries or other sauces. You can also use them to make sandwiches, or spread them with your favourite bread topper.

Tuesday, September 13, 2011

Hearty. Tasty. Quick to prepare. Leftovers keep well in the refrigerator. What more could you want?

I prefer my eggs fully cooked, so I scramble them before pouring them on top of the casserole. One of my housemates prefers his yolks soft, so I leave a whole egg in one corner for him. You can mix and match in this regard to suit individual preferences.

Ingredients:

1 lb. bacon (I use a reduced salt variety)

1 lb. small red potatoes

1/2 teaspoon paprika

1 tablespoon olive oil

2 yellow onions

2 red peppers

796 mL can diced plum tomatoes

1/2 teaspoon crushed chili peppers

10 eggs

Directions:

Preheat oven to 375°F.Dice onions.Cut red peppers into 1 inch pieces.Cook bacon to render the fat.Poke potatoes with a fork and microwave for 2 minutes.Cut potatoes into pieces approximately 1 inch across.Add potatoes and paprika to the pan with the bacon and cook until potatoes are lightly browned on all sides and bacon is crisp.Transfer potatoes and bacon to a bowl lined with paper towels and pat with paper towels to blot up any excess fat.Add olive oil to the pan and cook onions and red peppers until they're soft and the onion is translucent.Add tomatoes and chili flakes and simmer until most of the liquid has evaporated, about 15 minutes.

Spread bacon and potatoes across the bottom of a 9 x 13 inch baking dish.

Spread tomato and pepper mixture over the bacon and potatoes.

Whisk eggs in a bowl and pour eggs over the tomato-pepper mixture - or crack eggs directly on top of the dish, as you prefer.

Monday, September 12, 2011

I like gulab jamun far too much for my own good. If you are like me in this regard, do not read this recipe. Seriously. If you have a weakness for gulab jamun, it is a bad thing to know how easy it is to prepare this treat for yourself.

Ingredients:

1/4 cup buttermilk powder*

1/4 cup all-purpose flour

1/4 teaspoon baking soda

1/8 cup milk

1/2 tablespoon melted butter

1 cup sugar

1 cup water

2 teaspoons rosewater, light blue agave nectar, or other flavouring

extra virgin coconut oil for deep-frying

Substitutions:

* skim milk powder works fine too

Directions:

Still here, huh?Don't say I didn't warn you.

Mix dry ingredients together.Add milk and melted butter and mix to a smooth dough.The dough may be very sticky at this point, but resist the temptation to add additional flour. Let the dough sit for a few minutes and it will firm up.

Once the dough is a workable consistency, divide it into four pieces and shape each piece between your palms into a round ball.

Dissolve sugar into water in a saucepan.Bring syrup to a boil and simmer for a few minutes.Reduce heat to low and add the flavouring.

Fill a wok, deep-fryer, or other deep-sided frying pan with 2 inches of coconut oil.Heat oil to 325°F.Carefully add dough balls to the hot oil.Fry balls until a deep golden brown on all sides (about 3 minutes).

Remove syrup pan from heat.Use a slotted spoon to remove dough balls from the hot oil, allowing any excess oil to drain off back into the pan.Transfer balls to the hot syrup.

Allow the balls to soak in the syrup for 30 minutes to an hour. They will expand during this time to almost double their original size.

Lift the soaked jamuns out of the syrup and serve them warm or at room temperature, with a little syrup drizzled over top.

Combine flour and salt.Blend vegetable oil into the dry ingredients.Add warm water and incorporate well.Turn dough out onto a lightly floured surface and knead for about 5 minutes.Cover dough with plastic wrap and allow to rest for 30 minutes or up to 3 hours.

Combine peas and fennel seeds with potato mixture.

Divide dough into 8 pieces.Roll each piece of dough out into a thin, squarish sheet.

Place 1/8 of the potato filling onto 1/2 of each square and spread into a triangular shape.

Fold bare halves of dough over top of the filling and pinch edges together.Fold seams over and pinch again to ensure a good seal all around.Place the uncooked samosas on a sheet of waxed paper and allow to sit for 30 minutes. This firms up the dough a little and helps the samosas to hold together better during deep frying.

Pour peanut oil into a wok, deep-fryer or other deep-sided frying pan to a depth of 2 inches.Heat oil to 350°F.Gently slide one samosa into the hot oil. If there is room add a second one beside the first.After about 20 seconds, gently flip the samosas.Continue to fry until samosas are golden-brown on both sides.Use a slotted spatula to remove the samosas, allowing any excess oil to drain back into the pan.Place cooked samosas onto a wire rack to drain.Repeat with remaining samosas.Serve hot with a mango or tamarind chutney.

* If you do not have atta flour, substitute another finely-ground, whole-grain, hard wheat flour.

Directions:

Combine flour and salt.Mix in water.Turn dough out onto a floured surface and knead for about 5 minutes, adding additional flour if necessary if the dough becomes too sticky.Cover dough with plastic wrap and allow to rest for 30 minutes or up to 2 hours.

Divide dough into 4 pieces and roll each dough out into a disk approximately 8 inches in diameter.Divide potato filling into 4 and spread each portion out over 1/2 of each disk of dough.

Fold the bare half over top of the potato filling to make a half moon shape.

Fold each paratha in half again.

Roll parathas out into discs 8-9 inches in diameter.

Heat oil in a large flat-bottomed frying pan.Place one paratha in the pan and cook over medium heat.Cook first side for about 45 seconds, then flip paratha and cook second side for 1 to 2 minutes.Flip paratha again and cook the first side for an additional 30 seconds, or until browned in patches.Lift paratha out onto a plate lined with a paper towel or cotton cloth and cover to keep warm while you cook the remaining parathas.Serve hot as a snack or as an accompaniment to a main meal.These parathas are best when freshly made, but leftovers can be cooled, wrapped in plastic wrap, refrigerated for a day or two, and reheated.

One batch of this spicy potato paste makes enough filling to stuff a double batch of Pea & Potato Samosas or a double batch of Aloo Paratha – or one batch of each.

Ingredients:

1 lb. baking potatoes

2 tablespoons vegetable oil

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric

1 garlic

1 yellow onion

2 hot peppers (chilies or jalapeños)

1/2 teaspoon cayenne

Directions:

Peel potatoes and chop into large chunks.Place potatoes in a large pot with enough cold water to cover.Bring water to a boil and cook potatoes until just tender.Drain water and let potatoes sit, covered, in the pot while you prepare the other ingredients.Mince garlic, onion and hot peppers.Mash potatoes.Heat oil in a large frying pan.Add the mustard seeds and cover pan until the seeds have stopped popping.Add turmeric and garlic and stirfry for about 30 seconds.Add the onion and stirfry until onion is soft and starting to brown.Add the chilies and cayenne and mix in well.Add the potatoes and continue to cook mixture, stirring and turning until the flavours are well blended and cooked through.Remove from heat and allow mixture to cool to room temperature.Any filling not used the same day can be refrigerated in a covered container for several days.

* If using a thick, Greek-style yogourt, add the water to thin the sauce a little. If you're using a thinner, low-fat yogourt, you may find the water is not necessary.

Directions:

Slice the green onions and mince the hot pepper.Heat the oil in a small heavy-bottomed frying pan.Add the mustard seeds and cover pan until they pop.Add the cumin and turmeric and stir to blend flavours into the oil.Add the onion and hot pepper and stir fry for a few minutes until softened.

Add the water if using.Reduce heat to low and stir in the yogourt.Heat until yogourt is just warmed through. Do not allow it to boil.

Mince garlic, ginger and hot peppers.Slice onion thinly.Heat oil in a large wok or frying pan.Add fennel, cumin and cinnamon and stirfry for a minute or so, until the spices are fragrant.Add the garlic and ginger and continue to stirfry for another minute.Add the onions and continue stir frying.Lower the heat and continue to cook until the onions are soft and just beginning to brown.Add the hot peppers and stirfry for a further minute.Add the water and continue cooking until most of the liquid has evaporated.Add the shrimp and stirfry until shrimp have just changed colour.Serve immediately, over rice.

A simple, simmered curry with mellow, well-blended flavours. This one comes together quickly.

Ingredients:

1 lb. potatoes

1/2 teaspoon turmeric

1/4 teaspoon fenugreek seeds

3 shallots

2 hot peppers (chilies or jalapeños)

1 1/2 cups water

1/2 cup coconut milk

juice of 1 lime

Directions:

Peel potatoes and cut into 1 inch cubes.Slice shallots.Mince hot peppers.Combine all ingredients except coconut milk and lime juice in a large pot.Bring curry to a boil.Reduce heat and simmer until potatoes are just tender (about 15 minutes).Stir in the coconut milk.When the curry returns to a boil, remove from heat and stir in the lime juice.Serve immediately.

Sunday, September 11, 2011

You'll need to make the cheese for this recipe several hours ahead of cooking, but it's well worth it.

Ingredients:

8 cups milk

3-4 tablespoons lemon juice

1 1/2 cups crushed tomatoes

1/4 cup raw sesame oil

1 garlic

1 inch piece ginger root

1 yellow onion

1 1/2 cups water

1 hot pepper (chili or jalapeño)

5 green cardamom pods

1/2 teaspoon turmeric

1/2 teaspoon cayenne

Directions:

Place milk in a large pot and heat gently, stirring to prevent scalding, almost to boiling.Remove from heat and add lemon juice, one tablespoon at a time, stirring well after each addition.Once the curds start to separate out, stop adding lemon juice and continue to stir for 4-5 minutes.

Line a large sieve with four layers of cheesecloth, then strain the milk mixture through the cheesecloth.Rinse curds with cold water to wash off the sour taste.

Tie sides of cheesecloth up around the curds to form a bag.Place bag of curds on a large flat-bottomed plate.Place a second plate on top of curds and weigh down with a heavy weight. (I use a couple of wood grenades because that's the sort of crazy thing I have lying about in my kitchen.)Press cheese until it is firm and rubbery (about 4 hours), periodically draining off any liquid which accumulates on the bottom plate.

Remove cheesecloth from paneer and slice cheese into 1 inch cubes.Mince garlic, ginger and hot pepper.Dice onion.Smash cardamom pods.Pour oil into a small frying pan with deep sides.Heat over medium-low heat.Add paneer in a single layer, working in batches if necessary.Fry until paneer is lightly browned on both sides.Remove paneer, allowing oil to drain back into the pan, and set aside.Add garlic and ginger to the pan of hot oil and stirfry for about a minute.Add onions and stirfry until soft and golden.Transfer contents of the frying pan to a large saucepan.Add the tomatoes and water and stir.Bring to a boil over high heat.At the hot pepper, cardamom, turmeric and cayenne.Lower the heat and simmer slowly until sauce has thickened.Add the paneer and continue to simmer for another 10-15 minutes.Serve hot over rice.

Wash potatoes.If potatoes are larger than 1 inch across, halve or quarter them as necessary so each piece is approximately 1 inch in diameter.Mince the ginger.Heat the oil in a large wok or frying pan.Add the cumin, turmeric and ginger and stirfry for 1 minute.Add the potatoes and stirfry for an additional 2-3 minutes.Add the water and bring to a vigorous boil.Cover tightly and cook until potatoes are tender, approximately 10-15 minutes.Uncover and add the coriander and cayenne. Mix in well.Add the cilantro and stirfry for additional minute.Serve hot or at room temperature.

This dish is hearty enough to serve as a main entrée with rice. It also works well as a side dish. Because the last 20 minutes of cooking are an untended steaming in the oven, cauliflower dum makes an excellent accompaniment to dishes which require more hands-on finishing touches.

Ingredients:

1 cauliflower

1/4 cup vegetable oil

1 teaspoon cumin seeds

1 garlic

1 inch piece ginger root

1 yellow onion

1 cup diced tomatoes

1 tablespoon freshly ground coriander

1/2 teaspoon garam masala

1/2 teaspoon cayenne

1/2 teaspoon turmeric

2 hot peppers (chilies or jalapeños)

1 cup water

Directions:

Remove cauliflower leaves and tough core.Cut cauliflower into large florets.Mince garlic, ginger, onion and hot peppers.Preheat oven to 350°F.Heat the oil in a large wok or frying pan.Add the cauliflower and stirfry until the florets are lightly browned on all sides.Remove the cauliflower from the pan and set aside.Add the cumin seeds to the hot pan.As soon as the seeds start to splutter, add the garlic and ginger stirfry briefly.Add the onions and continue cooking until they are soft and light brown.Add the tomatoes, coriander, garam masala, cayenne and turmeric. Stir to blend in.Continue cooking, stirring frequently, until oil rises to the top.Add the hot peppers and cook for a further 2 or 3 minutes.Add the water, mix in well, increase heat and bring to a boil.Lower heat and simmer, uncovered, for 5 minutes.Add the cauliflower to the pan and stir until it is well coated in the sauce.Transfer contents of frying pan to a Dutch oven or large casserole dish with a tight-fitting lid.Cover and bake in the preheated oven for 20 minutes.Serve hot.

Mince ginger, onion and hot peppers.Heat the oil in a wok or frying pan.Add mustard seeds and cover pan until seeds pop.Add onion and turmeric and stirfry for a couple of minutes.Add ginger and hot peppers and continue to stirfry until the onion is soft.Add carrots and continue stir frying until they are soft.Turn heat to low.Add the yogourt and mix in well.Heat until yogourt is just warmed through. Do not allow it to boil.Serve warm.